Velvety sweet potato and red lentils make this gently warming soup both nourishing and comforting. Ras El Hanout brings layers of cinnamon-like warmth, earthiness and spice, while lemon keeps the finished bowl lively.

🥣 Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp Ras El Hanout
• 700g sweet potatoes, peeled and diced
• 150g red lentils, rinsed
• 1 litre vegetable stock
• 400g tin chopped tomatoes
• Juice of ½ lemon
• Salt and black pepper
• Yoghurt, coriander or toasted seeds, to serve

🍳 How to Make It

1. Heat the oil in a large saucepan. Cook the onion gently for 7–8 minutes until soft.
2. Add the garlic and Ras El Hanout and stir for 1 minute until fragrant.
3. Add the sweet potato, lentils, stock and tomatoes. Bring to the boil, then reduce the heat and simmer for 25–30 minutes.
4. Blend all or part of the soup, depending on whether you prefer it smooth or slightly textured.
5. Stir in the lemon juice, season to taste and serve with yoghurt, coriander or toasted seeds.

⏱️ Timings

Prep: 10 minutes · Cook: 35 minutes · Serves: 4–6

🍽️ Serving Suggestions

Serve straight away with the suggested accompaniments, fresh herbs and lemon. Leftovers can be cooled, covered and refrigerated for up to two days where appropriate.

✨ Why This Recipe Works

Red lentils naturally thicken the soup and add protein, while sweet potato carries the aromatic spices beautifully.

🛒 Get the Blend

Make this recipe with our Ras El Hanout.

🌶️ More Ras El Hanout Recipes

• Ras El Hanout Chicken, Apricot & Chickpea Tagine
• Ras El Hanout Roasted Cauliflower Cous Cous Bowl
• Ras El Hanout Lamb Koftas with Mint Yoghurt
• Ras El Hanout Salmon with Lemon Cous Cous
• Ras El Hanout Spiced Carrot & Hummus Flatbreads

Shop Ras El Hanout →

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